These Vegan Brownies are absolutely incredible! Only 10 ingredients and they are chewy, fudgy, rich in chocolate and so easy to make!
If you’ve been a reader for a while, you may immediately recognise that these Vegan Brownies are a new version of my Classic, Chewy Fudgy Brownies. Those brownies are my #1 recipe, and we make them over and over again for family, friends and uh, “us” aka me. So many of you have asked for a vegan version with flax eggs and my friends, here it is. I am in love with these chocolate magic brownies.
Vegan-ising a recipe can be super easy, or can be really difficult. Sure, you can easily sub here and there, but sometimes everything doesn’t balance out correctly. Fortunately, after only a second batch, these brownies came out perfectly.
Also in agreement with me would be our friends who tried these. Cue the Mr. and I, driving around like September Santas in the night, dropping these babies off to friends. Their responses included “I’m moving in”, posting their brownies to IG as the best they’ve had, and bargaining as to how to get more from us. Total head sweller that made me blush, smile widely and secretly wonder if I should’ve frozen them for ME.
Seriously though, give these chocolate chewy fudgy vegan brownies a try. I LOVE THAT NAME, because it’s 100% true. See how thick they look? They aren’t cake-y. They’re so rich, so fudgy, so chewy, sooo chocolate-y. I must confess that I know I can’t make another pan until Christmas because I MAY (read: will) eat it all.
P.S. SMOTHER these with pecan butter. I know, my sweet tooth is real. But the slight saltiness of pecan butter with the richness of these will make you want to do nothing but eat two of these with a glass of (almond) milk and Netflix up and running.
P.S. if you’re looking for even more vegan chocolate desserts, be sure to check out my Vegan Chocolate Cake! A dollop of my whipped coffee on these brownies also tastes phenomenal!
3/4cupbrown sugar (or cane sugar or coconut sugar)(158g)
1/2cupmelted coconut oilor any oil (100g)
1teaspoonpure vanilla extract
Preheat oven to 325°F/160°C.
Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan. Bake for 35 minutes.
When finished, remove from oven and allow to cool completely in pan on a wire rack.
NOTES*Flax meal is ground up flax seeds. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up.ETA: I’ve been making this lately with Bob’s Red Mill Egg Replacer, and the results are phenomenal! I make two eggs as per the package instructions!This recipe is vegan.TO MAKE GLUTEN FREE You can use gluten free all purpose flour mix.VERY important notes re the brownies:
It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I love Lily’s vegan chocolate, or Enjoy Life chocolate chips.
Oil instead of vegan butter in products tends to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a plastic knife.
Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.
If you try this Vegan Chocolate Chewy Fudgy Brownies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.